Chocolate Chip “Makeover” Cookies
This post is sponsored by Safest Choice Eggs.
There are weeks when so much baking goes on around here that I wonder if I’m not living in a tiny cookie factory with amateur bakers at the helm. Cookies are usually at the top of the agenda.
I’m guessing cookies might be popular around your house too, so I thought I’d do a two-part cookie tutorial. Today’s post is all about how to make your baking more wholesome with a bang up Toll House chocolate chip cookie makeover.
One caveat here: I don’t tinker with every cookie I bake, and when I do, I don’t get too extreme. I want my cookies to taste like they’re from a bakery not a wheatgrass juice bar (no offense to wheatgrass juice bars). With that in mind, here are some of my standard baking makeover moves:
How to Make Healthier Chocolate Chip Cookies
1. Play with flour
Instead of relying on white flour, which loses much of its nutritional value in processing, experiment with whole wheat flour. You can pretty seamlessly swap out half the all-purpose flour for whole wheat flour or all of it for whole-wheat pastry flour.
2. Go for oats
Adding rolled oats can enhance a cookie both nutritionally and in terms of flavor and texture. You can add them whole or grind them in a food processor to use in place of some of the white flour.
3. Eat the dough
Kids love cookie dough, but with risk of food-borne illness, it’s not the wisest move. If you use pasteurized eggs such as Safest Choice, kids can have at it with the dough without fear of their favorite sweet making them sick.
3. Use dark chocolate
The darker the chocolate, the higher the antioxidants. Some brands now make chips with upwards of 60 percent cacao. Alternatively, chop up a block of good quality dark chocolate to use in place of the chips.
4. Make butter better
Butter is responsible for making cookies so rich and satisfying, and a little can go a long way. You can substitute some of the butter with a neutral oil such as organic canola to minimize saturated fat.
Browning the butter before adding it to the batter can make the most of buttery flavor, which means you can get away with using less.Try browning the butter you use in your chocolate chip cookie recipe! Click To Tweet
5. Get nutty
Adding walnuts, peanuts, almonds, hazelnuts, and so forth brings crunch and texture to cookies, but also adds nourishment and healthy fats that can give cookies a little staying power. You can grind nuts up as fine as flour so they go virtually unnoticed by nut-averse kids, but add the nutritional benefits.
It’s tough to stop at just one, so scale back on cookie size.
Chocolate Chip "Makeover" Cookies
- 2/3 cup unsalted almonds (raw or roasted)
- 2/3 cup rolled oats
- 1 1/3 cups whole wheat pastry flour
- 3/4 teaspoon baking soda
- 3/4 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1 stick butter (4 ounces), softened to room temperature
- 1/2 cup firmly packed brown sugar
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs (use pasteurized eggs such as Safest Choice if you want to eat the dough!)
- 1 1/3 cups dark chocolate chips or about 8 ounces finely chopped dark chocolate
Preheat oven to 350 degrees. Lightly grease or line baking sheets with parchment paper.
Put the almonds and oats in the bowl of a food processor fitted with a metal blade. Run the processor until the nuts and oats are ground to the texture of fine bread crumbs. Add the whole wheat pastry flour, baking soda, baking powder, and salt to the food processor. Pulse a few times to blend.
Cream the butter, brown sugar, and granulated sugar with an electric mixture until light and creamy. Add the eggs and vanilla and continue to beat until light and smooth. Add the dry mixture to the butter mixture and beat just until combined. Add the chocolate chips and stir to combine.
Roll tablespoon-size balls of dough between your palms and arrange on baking sheets. Bake until the bottoms are lightly brown and you just start to see a hint of pale brown around the edges, about 11 minutes.
Remove from the oven. Cool and store in an air-tight container.